BRAN GRIDDLE CAKE ROLLS PANCAKES
From a very old newspaper; they used ready to eat bran. I am using bran flakes. Wow, these are good. I used unprocessed bran. They really rise well. I am not sure about how well they roll; they didn't last that long, lol.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak bran flakes in milk for 10 minutes.
- Sift together flour, baking powder, salt and sugar.
- Combine egg and bran/milk mixture.
- Add melted shortening.
- Add to dry ingredients.
- Mix until smooth.
- Cook on hot griddle.
- Turn only once.
- Spread with butter and jelly and roll up.
- Sprinkle with brown sugar.
- Serve.
Nutrition Facts : Calories 549.6, Fat 26.2, SaturatedFat 12.2, Cholesterol 89.8, Sodium 898.9, Carbohydrate 70.6, Fiber 1.9, Sugar 24.3, Protein 9.8
FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALL-BRAN GRIDDLE CAKES
Number Of Ingredients 9
Steps:
- 1. Stir together flour, baking powder, soda, salt and sugar. Set aside.2. Combine Kellogg's® All-Bran® cereal and hot water. Let stand about 2 minutes or until cereal softens.3. In large mixing bowl, beat egg and milk. Stir in cereal mixture. Add flour mixture, stirring only until combined.4. Bake on preheated griddle at 375°F until browned on both sides, turning only once. Serve with brown sugar, syrup, honey or jelly, if desired.
Nutrition Facts : Nutritional Facts Serves
BLUEBERRY-BRAN PANCAKES
What's more inviting than hot-off-the-griddle pancakes? These have extra goodies of buttermilk, bran and berries!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- If desired, crush cereal by placing in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg with wire whisk or fork. Beat in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened. Beat in remaining ingredients except blueberries. Gently stir in 1/2 cup blueberries.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour 1/4 cup batter onto hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn; cook other sides until golden brown. Serve topped with blueberries and/or strawberries.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Pancake, Sodium 290 mg, Sugar 4 g, TransFat 0 g
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